1. Scrape coconut finely, soak in 1 cup hot water.
2. Grind in mixie till very smooth.
3. Sieve and press out milk, which should be approx. one cup.
4. This is first milk.
5. Add 2 cups hot water to residue, keep aside for 10 minutes.
6. Grind again to a smooth paste, sieve through for milk.
7. This is second milk, discard residue.
8. Put 2nd milk in a deep container.
9. Add vegetables, chillies, bring to a boil, cook on low, till veggies are soft.
10. Add salt, rice flour mixture, curry leaves, bring back to a boil.
11. Add first milk, heat, but do not bring to a boil again.
12. Take off fire, add oil, stir.
13. Serve hot with appams, rice, puries, etc.

Making time: 45 minutes
Makes: 4-5 servings
Shelflife: Best fresh